Pasta with Tuna and Olives
Two tins of tuna, a jar of black olives and a box of spaghetti are all it takes to put pasta with tuna and olives on the table. The garlic is softened in olive oil, the tuna is warmed through just briefly so it stays tender, and lemon juice and a little pasta water bring the sauce together. It serves four and is ready in about 25 minutes, so it suits a busy weeknight.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 570kcal
Getting the sauce to cling to the pasta
There is no cream or tomato sauce here, so the pasta water does the work. Starch released into the water thickens the oil and lemon juice into a light coating, which is why you should always scoop some out before draining. Cook the pasta a minute under the packet time and let it finish in the pan, so it takes up the flavours instead of sitting in a puddle of liquid. Using a pan large enough to toss everything comfortably also keeps the tuna in decent flakes.
Pasta with tuna and olives method
Tap a time to start a timer.
- Boil the pasta Fill a large saucepan with boiling water from the kettle, add a generous pinch of salt and bring it back to a rolling boil. Add the pasta and cook for , or less than the packet says. Scoop out a mugful of the cooking water, then drain.
- Soften the garlic While the pasta cooks, warm the olive oil in the frying pan over a medium-low heat. Add the garlic, oregano and chilli flakes, if using, and cook for until fragrant. Do not let the garlic brown, or it will taste bitter.
- Warm the tuna and olives Add the drained tuna in large flakes, the olives and the lemon zest. Stir gently for , just until everything is warm. Squeeze in the lemon juice.
- Toss together Tip the drained pasta into the frying pan with 4 tbsp of the cooking water. Toss over the heat for , adding more water a splash at a time, until the sauce loosely coats the pasta.
- Serve Stir through the parsley, season with black pepper and taste before adding any salt, as the olives and tuna are already salty. Divide between warm bowls and top with Parmesan, if you like.
Swaps and what to serve with pasta with tuna and olives
No black olives? Green olives or a tablespoon of rinsed capers give the same salty bite. Salty capers come to the fore in pasta with tuna and capers, which is a good alternative when the olive jar is empty. Lemon zest and fresh parsley at the end keep the plate bright. Parmesan on fish is not traditional in Italy, so leave it off if you prefer a cleaner taste.
A peppery rocket salad dressed with lemon and olive oil is all it needs on the side, with some crusty bread to wipe the bowl. For a second quick pasta supper with a similar store-cupboard base, try pasta with prawns and chilli.
Common problems and fixes for pasta with Tuna and Olives
- The pasta is dry and the sauce does not cling.
- Starchy pasta water is what makes the oil and lemon juice coat the strands. Keep a mugful back, add it a splash at a time and keep tossing over the heat until it turns glossy.
- The tuna breaks down into a dry paste.
- Break it into large flakes with a fork and stir it in only for the last 2 minutes. Tuna is already cooked, so it only needs warming through, and heavy stirring turns it mushy.
- The dish tastes too salty.
- Olives, tuna and Parmesan all bring salt. Season the pasta water, but leave the sauce unsalted until the end. If it is already too salty, a squeeze more lemon juice and a little extra pasta water will soften it.
Frequently asked questions about pasta with Tuna and Olives
Which pasta is best?
Spaghetti or linguine are the best choice, because the long strands pick up the oily sauce well. Fusilli or penne also work, as the pieces of tuna and olive get caught in the grooves.
Can I use tuna in brine instead of oil?
Yes, but drain it very well and add an extra tablespoon of olive oil to the pan. Tuna in olive oil gives a richer, silkier sauce, so it is worth buying if you have the choice.
Can I add tomatoes or spinach?
Yes. Add 200g halved cherry tomatoes with the garlic and cook for 4 minutes until they soften. Baby spinach can go in with the pasta and will wilt in about a minute.
How do I store and reheat leftovers?
Cool it quickly, chill within an hour and eat within 2 days. Reheat in a pan with a splash of water until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 48 ratings
